I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while we are at it. And, if it is possible to ...

I'm used to bake cookies in a convection oven and they bake well.
However, now I have a normal oven (without convection) and I am unable to cook them well:
The bottom of the cookies is burnt and the ...

I have tried their Soft baked Nantucket and Captiva Dark Chocolate Brownie and i really like the texture of it.It's sticky (or chewy),you can almost fold it and it'll bend rather than break.I don't ...

My name is Chris and my daughters name is Maggie (9yr)
She’s doing s science fair project and we have a question we need help with.
Her science project is baking choc chip cookies 3 different ways to ...

I recently bought a pack of McVitie's Cafe Noir expecting shop junk and for once quite liked it. It's very light and crunchy like a rich tea with a thin icing which seems to permeate the upper half ...

When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything that can be done to make the dough with ...

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little ...

I read the answer about spritzing the dough with a little water but my question is....do you
take the dough (I buy Pillsbury in a roll) out of the refrigerator and immediately start your cookies? Or ...

I would like to upgrade from the novelty plastic bin I currently use for cookies. What cookie jar features would prevent the cookies from getting stale for the longest amount of time? What shape of ...

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...

I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I don't have any butter to spare today, but ...

Last year we spent our honeymoon in Holland and Belgium, and so for Christmas this year I wanted to surprise my wife with 2 types of cookies we were introduced to while we were there - stroopwafels, ...

I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a child, and when I got older she wrote ...

so the question is pretty much straight forward..
I ate all kinds of cookies, some of them are soft and fluffy, other chewy (like granola bars or choc chip cookies) and others really crispy and hard ...

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour.
What difference will this make in terms of texture/taste/cooking time? Also, ...

Here is the recipe. http://www.handletheheat.com/2013/10/ultimate-chocolate-chip-cookies.html
It looks completely different from the web-site.What could be the cause of this mistake? too much eggs? ...

I've just baked a batch of chocolate butter cookies. They're nice an gooey, a couple of them so gooey that they fell apart, but I'm happy with the consistency for the most part. I'm bringing them into ...

I tried making this recipe: http://kirbiecravings.com/2012/01/nutella-cookie-crisps.html
However, since I am not in the USA, I had to convert cups to grams. It ended up being about 300g Nutella, 200g ...

Is this normal? I noticed that sometimes it can get really wet and I can even see the yellow liquid on my paper. However, sometimes it isn't wet at all and I can re-use my paper 2-3 times. What could ...

According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe.
When the recipe calls for both white ...

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...